These delightful Double Strawberry Sugar Cookies are filled with the vibrant flavor of strawberries, made from freeze-dried strawberry powder and jam. The soft, tender cookies are topped with a strawberry-infused cream cheese icing that takes this recipe to the next level. They're a delicious and easy treat for anyone with a sweet tooth, perfect for summer gatherings or as a quick homemade dessert.
Double Strawberry Sugar Cookies
Double Strawberry Sugar Cookies are a vibrant, fruity take on the classic sugar cookie, with a double dose of strawberries coming from freeze-dried strawberry powder and strawberry jam. These cookies offer a delightful combination of sweet and tart flavors, balanced perfectly by the creamy strawberry-infused icing. If you're a strawberry lover, this recipe is a must-try.
INGREDIENTS
- Freeze-dried strawberries: 3 cups, blended into powder
- Salted butter: 1 cup (2 sticks), room temperature for easy creaming
- Granulated sugar: 1 cup, for sweetness
- Egg: 1 large, to bind the ingredients together
- Vanilla extract: 2 tsp, for flavor
- All-purpose flour: 2 cups, the base of the cookie dough
- Baking soda: 1 tsp, to give the cookies a soft rise
- Kosher salt: 1/2 tsp, to balance the sweetness
- Strawberry jam: 1/3 cup, to add moisture and extra strawberry flavor
- Cream cheese: 2 oz, softened for the icing
- Powdered sugar: 2 cups, for a smooth, sweet icing
- Hot milk: 1/4 cup, to adjust the icing consistency
- Vanilla extract: 1 tsp, for the icing
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- Blend freeze-dried strawberries into a fine powder.
- Step 3:
- Cream the butter, sugar, and vanilla until light and fluffy. Beat in the egg.
- Step 4:
- Gradually add flour, baking soda, salt, and a portion of the strawberry powder.
- Step 5:
- Stir in the strawberry jam, then roll dough into balls and place on the baking sheet.
- Step 6:
- Bake for 8 minutes, tap the sheet to flatten, and bake for another 2-3 minutes.
- Step 7:
- Make the icing by blending cream cheese, powdered sugar, hot milk, vanilla, and the remaining strawberry powder.
- Step 8:
- Once the cookies are cool, dip or drizzle with the icing and let it set.
Serving and Storage Tips
- Serve these cookies fresh for the best flavor. They pair wonderfully with a hot cup of tea or coffee.
- Store any leftover cookies in an airtight container for up to 3 days.
Helpful Notes
- Ensure your butter is fully softened for easier mixing.
- Experiment with the thickness of the icing by adjusting the amount of milk used.
Tips from Well-Known Chefs
- Chef Joanna advises adding a pinch of lemon zest to the icing for a subtle citrus twist.
FAQs
Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend as a 1:1 substitute.
Can I freeze the dough?
Yes, you can freeze the cookie dough balls for up to 3 months. Just bake from frozen, adding a couple of extra minutes.
What other jams can I use?
You can experiment with raspberry or blackberry jam for a different flavor profile.
Can I skip the cream cheese in the icing?
Yes, you can use a simple glaze of powdered sugar and milk if preferred.
Summary
Double Strawberry Sugar Cookies combine the sweet, fruity taste of freeze-dried strawberries with creamy strawberry jam, baked into soft sugar cookies. These cookies are then drizzled or dipped in a smooth cream cheese and strawberry powder icing, adding a final burst of flavor. Easy to make, they can be prepared in just 15 minutes with an additional 10-12 minutes of baking time. This recipe yields between 20-24 cookies, making it perfect for sharing. Serve them at parties, as an afternoon treat, or store them for later enjoyment. The strawberry flavor and creamy icing make these cookies stand out, and they can easily become a favorite for strawberry lovers. Adjust the icing thickness to your liking by adding more milk, and make sure to use a high-quality strawberry jam for the best results.